low carb enchilada casserole (gluten free)
This low carb enchilada casserole is made with simple ingredients that you probably already have on hand. All you need is frozen brown rice, cauliflower rice, bell peppers, onion, shredded chicken, enchilada sauce, and low fat or dairy free cheese. It’s also a great way to use up leftover cooked chicken.
Ingredients
- 2 cups frozen brown rice or already cooked rice do not use uncooked rice
- 1 cup cauliflower rice
- 2 diced bell peppers
- 1 sweet onion diced
- 2 cups shredded chicken
- 3 cups enchilada sauce
- 1 cup cherry tomatoes halved
- 1 1/2 cups low fat cheddar cheese or dairy free cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a large baking dish, combine the cooked brown rice, cauliflower rice, bell peppers, onion, shredded chicken, enchilada sauce, and cherry tomatoes. Mix.
- Sprinkle the cheese on top.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve warm.
Notes
To serve: Let the casserole cool slightly before serving. Serve warm with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.
To store in the fridge: Let the casserole cool completely before storing. Cover the casserole tightly with plastic wrap or foil. Store the casserole in the fridge for up to 3 days.
To store in the freezer: Let the casserole cool completely before storing. Wrap the casserole tightly in plastic wrap or foil. Place the casserole in a freezer-safe container. Freeze the casserole for up to 3 months.
To reheat: Thaw the casserole overnight in the fridge. Preheat the oven to 350 degrees F (175 degrees C). Remove the casserole from the fridge and let it sit at room temperature for 30 minutes. Bake the casserole for 20 minutes, or until the cheese is melted and bubbly. You can also microwave it as well in a microwave safe dish.
Tried this recipe?Let me know how it was!